Toppings

When I went to the store, I saw brioche buns on sale, and I freaked! Then I saw some stew meat on sale too, I knew I had no choice but to make sliders, but what about the sauce?! I got thinking and said “Sweetheart can we go to Blackberry picking, as she says; “You’re so random! Sure…” And the blackberry beer sauce was a go.

HEADS UP! Nutrition label

I couldn’t calculate the bread, and somehow whole foods and big companies use this program… Here is the nutrition for the buns

Making the sliders

Turn on the kitchen aid to speed 8 and add the meat, use a large spoon or spatula upside down to push down the meat, so it doesn’t get stuck.

Once you have grinded all the meat, add your rub and mix with your hands, mix well.

Form into 2 oz patties, lay on a plate and set aside, leaving at room temp is better, so it cooks faster and evenly.

With your French knife, you are going to slice your cherry tomatoes and set aside

Slice your cheese into pieces and set aside

If your buns are not sliced, just slice sideways with a bread knife

Heat up Blackberry and cherry beer sauce or keep it cold

Preheat your skillet

Add olive oil so it doesn’t stick and place your patties in the pan.

Sear both sides and they will be perfectly cooked, to a medium rare/medium.

Put your buns in the oven for 2 to 3 mins to heat up and allow to be soft and crisp

Have an area set up for plating with a hot pad, so you don’t burn the counter

Build your sliders!

Dinner or Lunch is served!

Quick tips

Do I need to have the blackberry and cherry beer sauce?

No, no you don’t. I was going to make a blackberry cherry BBQ sauce, but I didn’t have any vinegar. Not to mention berries might not be in season.

What if I can’t find the cranberry cheese?

Use a different cheese, cheddar or whatever, you are looking for a creamy cheese that will melt a little.

What I can’t find kale or just don’t like it?

Use butter lettuce, red lettuce, heck frise would be great!! Or winter lettuce, that’s got a badass taste or wood sorrel holy crap that would be AMAZING! With that slight punch in the face of citrus notes ( I’ve gone too far!)

Do I have to grind my own meat?

No, you don’t. I was just showing you how to do it. Grinding your own meat has its positives, though; leaner, fresher sometimes at stores you have no idea when it was ground.

What If I can’t find brioches

You don’t need them; it’s just want I like, and I love the flavor and gives awesome coloration.

Why is the Meat Grinder getting jammed?

It’s because you have silver skin, and you have heaps of it. I will stick to the blade and not grinding the meat properly.

How to do this for 25 to 1000 people?

As you know, when cooking for large numbers the quality goes down. Nope, not this way and it’s faster! Muhaha!

How can you get all 1000 people done?

1. Easy! Grab a sheet pan, (don’t even bother with a parchment paper if you want this to fly when you have a fan on) Layout all the buns with the cheese

2. Then add parchment paper and wrap with plastic wrap, so the buns don’t dry out if you are doing the night before? If you are doing the day-of, you can just lay on parchment paper, and you are solid.

3. Layout and form your patties and don’t bother grinding all the meat, just buy ground meat it’s your best bet! Don’t waste time going through that mini grinder unless you have an industry size on that costs 1500+ dollars

When it comes to firing the food

Full sheet pan and Half sheet pan

Burger pattie– Preheat your oven to 435F (224C.) Cook your patties to 130F (54C.) At this point the meat is rare, go up 5 degrees if you are allowing meat to rest while you do the next step.

Bun+Cheese– Preheat oven to 500+ F ( 260+ C.) Add your buns to the oven and keep an eye on them! It will only take less than a min with the fan. If no fan, then you are going to have to rotate the pans, so it doesn’t give color to one side of the buns pan.

Flash– the lamb patties when you need them ready.

Sauce– use a squeeze bottle or pastry bag to sauce the buns, it’s quick!

Garnish– What’s left

WAIT?! Where can I put these sheet pans?

Obviously you won’t have the room at home unless you are using half sheet pans, and you have nothing in the fridge but’s that’s just for 50 people.

You are going to have to stack them. If you have a lack of sheet pans I might suggest wooden plank on each level, so it doesn’t touch the cheese or buns. Repeat the process, but you are a smart person I am sure and can come up with another neat idea of not damaging your food

Speed Rack

Another option and this is way more organized.

Have a speed rack! They cost 100 dollars for a small one. They give you space, and you can just slide the sheet pans on the rack and roll the cart to where ever.

Question for you

Would you dodge the sauce and have something else? If you were doing this for a party what would you do to stack your sheet pans without damaging the food?

Comments

hi Nicolas
those look very easy to make and quite good. Even though I do not eat meat! lol. As you said, if one does not want to grind the meat, then they can buy the ground lamb. makes it even easier. Love the use of kale, as I am a big fan. I got some in my fridge as we speak! And the sauce looks amazing! I live on the West Coast and we have sooo many wild blackberries, it’s not even funny. So I typically go pick some every summer and make jam. But I could certainly see myself make this sauce too.

Great and detailed article. I have never eaten a lamb burger before but I have eaten roast lamb and so I know that I would enjoy eating this burger. I like that you included the nutritional facts along with the recipe and that you addressed some of the questions that your recipe may raise. Good job!!!